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BOCUSE D'OR TRY OUT AWARDS CEREMONYThe Bocuse d'Or Try Outs Results & Awards Ceremony Richard Rosendale, executive chef of The Greenbrier in White Sulphur Springs, W. Va., will represent the United States at the biennial Bocuse d’Or chef competition in Lyon, France, Jan. 29–30, 2013, assisted by Corey Siegel, a junior apprentice at the property.
Rosendale and Siegel won the honor at a competition held Sunday at the Culinary Institute of America in Hyde Park, N.Y.
Also competing were Jeffrey Lizotte, chef de cuisine of ON20 in Hartford, Conn., assisted by Cornell Hotel School student Kevin Curley, who came in second; William Bradley, a chef–instructor at Le Cordon Bleu in Southboro, Mass., who came in third place with the assistance of Cordon Bleu graduate James Haibach; and Danny Cerqueda, executive sous chef of Carolina Country Club in Raleigh, N.C., assisted by Johnson & Wales student Marianne Elyse Warrick.
Curley, who suffered a knife injury during the competition, won the award for best commis, or assistant.
Each team had five-and-a-half hours to prepare dishes of cod and chicken for chefs to judge.
Rosendale, a certified master chef who has participated in 40 international competitions, and Siegal will spend the next year practicing for the prestigious international competition with the aid of coaches Gavin Kaysen, executive chef of Café Boulud in New York City; Gabriel Kreuther, executive chef of The Modern, in New York City; and Grant Achatz, executive chef of Alinea in Chicago.
Through the Bocuse d'Or USA organization, Chefs Daniel Boulud, Thomas Keller and Jerome Bocuse, son of competition founder Paul Bocuse, established the Bocuse d’Or USA foundation in 2008 to try to improve the performance and provide financial and structural support to the competitors.
Paris Gourmet's Beurremont 83% is the official butter of the Bocuse d'Or TEAM USA.
Bocuse d'or USA Event InformationParis Gourmet is please to announce that their Beurremont Butter is the Official Butter of the Bocuse d'Or - TEAM USA. "We are so pleased to have been chosen as the official butter of the Bocuse d'Or, it is an extremely prestigious industry event and an honor to be on board." says, Xavier Noel, President - Paris Gourmet. To obtain more information about attending events to support TEAM USA please visit their website at: www.bocusedorusa.org.
Club Coupe du Monde U.S.A. -UPDATE  Dear friends and sponsors of Club Coupe du Monde U.S.A.
With the new year we are saying good bye to team 2011. From the try-out in April 2010 to the Coupe du Monde in Lyon in January 2011 the team was followed by Mike Colby and Klaas Kwant, Grand Rapids Community College cameramen and media producers. We have a superb video of this story to share with you. I am very pleased with Mike's 13 min. production. It will bring recognition to the team and to the companies and friends who so your generously made Team U.S.A. 2011 participation to the twelfth Coupe du Monde de la Patisserie possible. We shall copy this video on CDs and in high definition version on Blue Ray. Please reply to this message to indicate which version you would like to receive. We shall be glad to send you both version if you prefer. Team 2013 will soon be assembled during the April 20th and 21st try-out at Grand Rapids Community College. We look forward to welcoming many of you. Feel free to follow us on the web at www.clubcoupedumondeusa.com
I sincerely thank-you and wish you a wonderful day. Warmest regards,
Gilles Renusson
President
Club Coupe du Monde U.S.A.
Cacao Noel Winter Recipe Brochure Now Available! For Release!
Cacao Noel WINTER Recipe Brochure
Created by Sylvain Leroy, Corporate Pastry Chef
Cacao Noel Official Chocolate of 2012 Chocolate Week in NYC Cacao Noel is the official chocolate during CHOCOLATE WEEK in NEW YORK - February 13-19, 2012. During Chocolate Week, the participating restaurants will offer a tasting of 3 chocolate desserts to each customer purchasing a 2 course meal. Beverages, taxes and gratuities are not included. Each participating restaurant will receive 2 complimentary 11 lb boxes of Cacao Noel chocolate. Each participating restaurant will be listed in a booklet insert in TIME OUT New York, February 2012.To Register:MPB Agency LLCTel. 347-809-3499media@mpbagency.comwww.chocolateweeknyc.com
AMIFRUIT FLAVOR PEARLS
Imported from France, Amifruit Flavor Pearls allow chefs and bartenders to participate in the Modern Cuisine revolution. These flavor pearls encapsulate natural liquids of different fruity, salty or spicy juices and flavors. The pearls explode in the mouth releasing their unique flavor and texture, appealing to all 5 senses. They make wonderful accents to desserts, various entrees and cocktails.   Item #
AMI900 Blackcurrant - Desserts, Foie Gras, Cocktails, GameAMI901 Passion Fruit - Desserts, Fish, Poultry, CocktailsAMI902 Grapefruit - Cocktails, Fruity Desserts, FishAMI903 Violet - Desserts, ChocolateAMI906 Vinegar & Shallots - Fruit de Mer & Shellfish GarnishAMI909 Soy Sauce - Asian Delights, Sushi GarnishAMI911 Truffle - Foie Gras, Pasta, Savory GarnishesPackaging: 2 x 3.15oz Jars = 6 Duo Packs per Case
RAVIFRUIT
Ravifruit launches their vegetable puree line:
- 100% Vegetable (no sugar, flavor, color or preservatives)
- Vegetables are steamed to preserve organoleptic and nutritional qualities
- Strict selection of vegetables and harvested when vegetables are fully ripe
- Guarantee of constant quality
- A nice range of colors and flavors for creativity
Item# RAV913 Red Pepper Puree - Andalusia, Spain
Item# RAV914 Butternut Squash Puree - Provence Region, France
Item# RAV915 Carrot Puree - Les Sables des Landes, France
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